Peach Cobbler
By: Tree-Ripe Fruit Co.
30 Mins
Prep Time
40 Mins
Cook Time
1 Hour 35 Mins
Total Time
8
servings
Ingredients
Filling
- 5lbs. Georgia peaches (Approx. 8-10 Georgia peaches)
- ½ cup Brown sugar
- 1 Tbsp Cornstarch
- 1/8 Tsp Cinnamon
- 1/8 Tsp Nutmeg
- 1/4 Tsp Ground ginger
- ¼ Tsp Kosher salt
- ½ Tsp Orange zest
- 1 Tbsp lemon juice
Topping
- 2 Cups All-purpose flour
- ½ cup Granulated sugar
- 2 Tsp baking powder
- ½ Tsp Baking soda
- ¾ Tsp Kosher salt
- 6 tbsp Unsalted butter, cold and cubed
- 4 tbsp Lard, cold and cubed
- 1 cup Buttermilk
- 1 Tsp Orange zest
- 1 Tsp Vanilla extract
Preparation
- Bring a pot of water to a boil. Make an ice bath in a large bowl. Score the bottom of each peach by making an 2-inch wide “X” with a paring knife.
- Working 2 to 3 at a time place peaches into the boiling water for 45 seconds. Transfer peaches to the ice bath. Repeat until all peaches are blanched.
- Using a paring knife peel the skin from the peaches starting at the score marks. Slice peaches in half and then slice each peach half into quarters.
- Combine peaches and brown sugar, cornstarch, cinnamon, nutmeg, ginger, kosher salt, orange zest, and lemon juice. Transfer peaches into a 13-inch baking pan.
- Heat oven to 425 degrees and bake peaches for 15-20 minutes until fruit filling begins to thicken and bubble.
- While the peaches are baking, combine all dry topping ingredients flour, sugar, baking powder, baking soda, and kosher salt.
- Cut cold cubed butter and lard into dry ingredients. Mix until consistency is course.
- Add buttermilk, orange zest, and vanilla and mix until ingredients are just combined. Do not overwork mix.
- Break up dough into rough biscuits.
- Pull the peach filling from the oven when completed, and place biscuits on top.
- Lower oven temperature to 415. Return pan into the oven and bake for 15-20 minutes or until the biscuits are golden brown. Cool on wire rack for 25 minutes and serve warm.
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